This porridge with berry compote and roasted pecans is perfect for wintry mornings. A creamy porridge with candied pecans, blackberry lemon compote and a generous drizzle of maple syrup and almond butter.
The breakfast of champions
Nothing beats a warming bowl of porridge to start off your day. Some may argue porridge is for the frugal; the greying poorly cooked variety is often portrayed as prison food. But the naysayers have never tried my indulgent nutty, syrup laden porridge. No gruel allowed here folks.
Porridge is incomparable when its comes to breakfast foods that are both healthy yet undeniably tasty and filling. Oats are a nutrition powerhouse, being high in fibre and beta glucans. In addition to the health benefits, the smooth, creamy texture makes oats an excellent breakfast base, allowing you to get creative with toppings varying from healthy fruit and nuts to more luxurious chocolate and syrups. This recipe for porridge with berry compote and roasted pecans is most definitely on the luxurious side.
Give life to your oats
For this autumn inspired porridge I’ve made a blackberry compote. It has a touch of lemon to help draw out the sharpness of the berries. Cook on the hob over a low heat until bubbling, thick and syrupy. The saccharine, citrusy aroma is almost too inviting.
Next, we have my favourite new snack – maple roasted pecans. Be warned; these are highly addictive. They’re so easy to prepare and quickly roast in the oven that I’m slightly worried about the approaching lockdown and my lack of self discipline. The temptation is unrelenting – I can’t leave the house and the kitchen is just right there!
So to continue, these buttery, crunchy pecans are definitely worth the extra 10 minutes of prep in the morning. A pinch of salt compliments the sweetness from the maple syrup and a sprinkling of cinnamon emboldens the deep, nutty flavour. Make your porridge even more decadent by adding a large spoonful of almond butter and a drizzle (or rather a gush) of maple syrup. And there you have a simple bowl of oatmeal elevated to epic proportions.
Leave a comment and let me know how you get on making this porridge with berry compote and roasted pecans. I’d love to see your creations over on instagram!
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Porridge with berry compote and roasted pecans
Ingredients
- 20 g pecans
- 1/2 tablespoon maple syrup
- 1/2 teaspoon margarine
- Cinnamon a pinch
- Salt a pinch
- 70 g blackberries
- 3 tablespoons water
- 1.5 teaspoons caster sugar
- 1 teaspoon lemon juice
- 50 g porridge oats
- 250 mls oat milk
Instructions
- Pre heat the oven to 180°/ 160° fan / gas 4. Line a baking tray with baking parchment. In a bowl mix the the pecans, maple syrup, margarine and a pinch of salt and cinnamon. Stir to evenly coat the pecans in the syrup mixture. Spread out onto the baking tray and roast for 10 minutes.
- To make the compote, add the blackberries, water, sugar and lemon juice to a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- In a second saucepan add the oats and oat milk. Bring to a gentle boil and then reduce the heat and simmer for 5 minutes all whilst stirring continuously until you reach your desired consistency. Pour into a bowl and top with the berry compote, roasted pecans and a generous drizzle of maple syrup and almond butter